Article ID Journal Published Year Pages File Type
8881459 Journal of Cereal Science 2018 19 Pages PDF
Abstract
Starch is the main constituent of cereal grains, but less attention has been paid for its contribution to the health benefits of whole-grain foods. In the current investigation, the slow digestion property of corn starch in a whole-grain-like structural form (WGLSF), which mimicked the whole grain microstructure, was studied to better understand the nutritional property of whole grain starch. The WGLSF-starch prepared through Ca2+-induced alginate gelation in the presence of starch and β-glucan showed a reduced content of rapidly digestible starch (RDS) (∼40.4-23.6%) and increased content of resistant starch (RS) (∼20.7-30.9%) and slowly digestible starch (SDS) (∼38.9-47.8%) along the alginate concentrations (0.1-0.4%, w/v). Consistently, the postprandial glycaemic response of the cooked WGLSF-starch (0.3% alginate) exhibited a significant reduction (35.5%) of glucose peak compared to their physical mixture. Scanning electron microscope (SEM) observation demonstrated that the starch granules were embedded in the β-glucan-alginate co-formed gel matrix with a cell wall-like structure, which might cause a decrease of enzyme accessibility to the substrate, and ultimately a slow digestion profile of starch and reduced glycaemic response. Thus, maximization of the slow digestion property of starch in whole-grain food processing might be essential to further improve the nutritional property of whole-grain foods.
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
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